Bean

Six Layer Mediterranean Dip

by:
January  7, 2016
4
3 Ratings
Six Layer Mediterranean Dip
Photo by Gather & Dine
  • Serves 6
Author Notes

This mediterranean dip has a hummus base which is layered with colorful vegetables and topped with a generous crumble of feta. Serve alongside pita wedges or chips. Double recipe for sharing with a larger crowd. —Gather & Dine

What You'll Need
Ingredients
  • Hummus
  • 2/3 cup dried chick peas, rinsed and soaked at least 6 hours
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • juice 1/2 lemon, plus more to taste
  • 1/4 teaspoon cumin
  • 3/4 teaspoon fine grain sea salt
  • Assembly
  • 1/2 cup diced English cucumber
  • 1 roma tomato, diced
  • 10 pitted kalamata olives, sliced
  • 2 tablespoons finely chopped red onion
  • 1/4 cup crumbled feta
  • pita wedges or chips for serving
Directions
  1. Drain the garbanzo beans and place in a saucepan with enough water to cover the garbanzo beans by 2 inches. Bring to a boil over high heat, then lower heat and simmer until tender, about 1 hour. Remove from heat and drain, reserving the cooking liquid for later use.
  2. In a blender or food processor, add the garbanzo beans, lemon juice, tahini, olive oil, garlic, cumin, salt, and ½ cup plus 1 tablespoon cooking liquid. Blend or process on high speed until hummus is smooth and creamy. Season to taste with additional salt and lemon juice.
  3. Spread the hummus in the bottom of a shallow bowl. Next layer the cucumbers, tomatoes, olives, onion, and feta. Serve with pita wedges.
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1 Review

LeBec F.
LeBec F. January 11, 2016
another stunning photo; congrats on that! I think the premise of thi recipe is a very sound and delicious one, but I do think it could be more interesting if you played some dressings and flavorings on it. The world of Middle Eastern foods is replete with unique ingredients- both individual and in spice mixes. If you added some to your cukes, tomatoes or hoomus I bet you might find the results exciting . Baharat, Ras el hanout, zaatar, besar, harissa, tabil, zhoug- mixes lifted from Claudia Roden's recent book, which is a great resource!